PREP: 20 minutes | COOK: 5-7 minutes | YIELD: 6 servings
I have fond memories of sitting at a cafe in the pleasant town of Oakville on the shores of Lake Ontario enjoying delicious strawberries and almonds with sweet toast. I just knew I had to create a Cleaned up version of this yummy meal for all of my readers to enjoy.
BATTER INGREDIENTS
1 x 12-oz (340 g) package organic silken firm tofu
½ cup (120 ml) unsweetened soy, rice or almond milk, or other milk substitute
2 tsp (10 ml) pure maple syrup
1 tsp (5 ml) pure vanilla extract
½ tsp (2.5 ml) almond extract
½ tsp (2.5 ml) ground cinnamon
Pinch sea salt
1-2 Tbsp (15 to 30 ml) raw virgin coconut oil
6 slices rustic whole grain bread
1½ cups (360 ml) sliced fresh strawberries
6 Tbsp (90 ml) sliced almonds
Add all batter ingredients to a blender and blend until combined well. Pour into a bowl big enough to dip a piece of bread into.
Heat a skillet or griddle over medium. Add a little coconut oil and swirl around the surface of the griddle. Dip a slice of bread in batter, then turn it over and dip again until it’s completely soaked. Lift out bread, allowing excess batter to drip into the bowl, and place on the griddle. Repeat until griddle is covered with battered bread. Saut bread until cooked through and browned, 2 or 3 minutes per side.
To serve, top each piece of French toast with ¼ cup (60 ml) sliced strawberries, 1 Tbsp (15 ml) sliced almonds and a drizzle of pure maple syrup, for a treat.
PREP TIP
If you are working in batches, or aren’t going to serve the toast right away, place it on a baking sheet and keep it warm in a 200°F (90°C) oven.
PROTEIN POWER!
Want more protein? Add a smear of natural nut butter to your French toast. Mmm!
NUTRITIONAL VALUE PER SERVING (1 SLICE WITH ¼ CUP STRAWBERRIES AND 1 TBSP SLICED ALMONDS):
Calories: 213 | Calories from Fat: 98 | Protein: 9 g | Carbs: 16 g | Total Fat: 11 g | Saturated Fat: 4 g | Trans Fat: 0 g | Fiber: 4 g | Sodium: 146 mg | Cholesterol: 0 mg
